Brief references
Short things that I often refer back to.
Recipes
- Roasted beets (from Food Lab): roast at 375F in aluminum foil packets (roughly 1lb per packet), with .5 Tbsp oil, 2 sprigs herbs, and some salt and pepper in each packet. Roast until a cake tester goes through without any resistance, about 1 hour, then carefully open packet and let cool for 30 minutes. Peel under cold running water.
- Note that covering hands in oil will reduce the amount of pigment that gets on hands from beets (from Flavor Equation).
- Iced tea (from Serious Eats): 4 tea bags / 1 Tbsp loose leaf tea per quart of water, in fridge for 5 hours.
- Vinaigrette (from Food Lab):
- 1 part acid
- 1/3 part emulsifier (mustard, honey, mayo, egg yolk)
- 2-3 parts neutral oil
- up to 1 part flavored oil (extra virgin olive oil, nut oils, toasted sesame oil)
- about 1/2 to 1 part other flavorings: minced shallots, garlic, herbs, ground spices, mashed anchovies, toasted and crushed nuts
- Pasta water (from Serious Eats): 1 Tbsp Diamond Crystal kosher salt per liter of water
- Steamed eggs (from Serious Eats): add 1 inch water to large pot, with steamer insert above it. bring to boil over high heat, then add eggs to steamer and cover. Cook for 6 minutes for soft-boiled and 12 minutes for hard-boiled. place immediately in ice bath and allow to cool for at least 15 minutes before peeling under running water.
- Tamarind paste (from NYTimes): 9 oz tamarind pulp (from compressed block) to 1.5 cups boiling water. Separate tamarind into small chunks and place into medium heatproof bowl. Pour boiling water over tamarind, submerge completely, cover with plastic wrap and let sit for 3o to 45 minutes, stirring occasionally. As water cools, rub fruit between fingers to separate it from seeds. The mixture will turn thick and pulpy. Set fine mesh sieve over medium bowl and pass mixture through to remove fibrous materials and seeds, pressing firmly with large spoon to squeeze out as much liquid as possible. Transfer to clean container and store in fridge for up to 2 months.
Bean cooking times
From Cool Beans and this pdf which seems to be from an unaffiliated facebook group but has the Rancho Gordo marketing on it.
The following is for instant pot cooking time, all with natural pressure release.
For cooking beans in pressure cooker:
- don't soak
- add 3 cups of water for every 1 cup of dried beans
- 1 Tbsp salt per lb of dried beans
- for every lb: .5 onion, few garlic cloves, bay leaf or two, maybe some kombu
| Bean | Unsoaked cooking time (min) | Soaked cooking time (min) |
|---|---|---|
| adzuki beans | 20 - 25 | 10 - 15 |
| anasazi beans | 20 - 25 | 10 - 15 |
| black beans | 20 - 25 | 10 - 15 |
| black-eyed peas | 20 - 25 | 10 - 15 |
| cannellini beans | 35 - 40 | 20 - 25 |
| chickpeas | 35 - 40 | 20 - 25 |
| gandules (pigeon peas) | 20 - 25 | 15 - 20 |
| great northern beans | 25 - 30 | 20 - 25 |
| kidney beans, red | 25 - 30 | 20 - 25 |
| kidney beans, white | 35 - 40 | 20 - 25 |
| lentils, French green | 15 - 20 | n/a |
| lentils, green, mini (brown) | 15 - 20 | n/a |
| lentils, red, split | 15 - 18 | n/a |
| lentils, yellow, split (moong dal) | 15 - 18 | n/a |
| lima beans | 20 - 25 | 10 - 15 |
| navy beans | 25 - 30 | 20 - 25 |
| peas | 15 - 20 | 10 - 15 |
| pinto beans | 25 - 30 | 20 - 25 |
| scarlet runner beans | 20 - 25 | 10 - 15 |
| soybeans | 25 - 30 | 20 - 25 |
| Alubia Blanca | 18 - 22 | 8 - 12 |
| Ayocote Amarillo | 11 - 13 | |
| Ayocote Blamco | 35 - 40 | 12 - 15 |
| Ayocote Morado | 23 - 26 | 8 - 10 |
| Ayocote Negro | 35 - 45 | 14 - 16 |
| Sta Maria Pinquito | 19 - 21 | 10 - 12 |
| Christmas Lima | 18 - 22 | 6 - 8 |
| Cassoulet (Tarbais) | 35 - 45 | 15 - 20 |
| Cranberry | 23 - 27 | 6 - 8 |
| Royal Corona | 12 - 24 | 10 - 12 |
| Eye of the Goat | 23 - 26 | 9 - 13 |
| Flageolet | 22 - 25 | 9 - 11 |
| Flor de Durazno | 25 - 30 | 9 - 12 |
| Garbanzo | 32 - 35 | 10 - 14 |
| Good Mother Stallard | 28 - 32 | 8 - 12 |
| Large White Lima | 18 - 22 | 8 - 10 |
| Mayocoba | 20 - 23 | 5 - 8 |
| Midnight Black | 22 - 26 | 4 - 6 |
| Pinto | 25 - 28 | 5 - 8 |
| Red Nightfall | 23 - 27 | 5 - 7 |
| Rio Zape | 25 - 28 | 6 - 9 |
| Sangre de Toro | 30 - 32 | 9 - 11 |
| Scarlet Runner | 25 - 30 | 11 - 14 |
| Silva / Flor de Junio | 35 - 45 | 12 - 17 |
| Vaquero | 35 - 45 | 9 - 11 |
| Tepary (White) | 25 - 32 | 8 - 10 |
| Yellow Eye | 26 - 28 | 6 - 9 |
| Buckeye | 19 - 22 | 8 - 10 |